Bagnet

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:
In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.

Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool. Reheat cooking oil. Submerged pork in very hot cooking oil for
while, strain, and sprinkle with cold water. Do this process several
times until skin pops. Remove from fire and serve.

Cooking Tip:
To avoid mess as well as burns, cook in a low cooking area.